Thursday, November 18, 2010

Carrot Zucchini Bread

This recipe is from a great cookbook I received from my sis.  I absolutely LOVE this bread and could eat loads of it...thankfully it is full of veggies too! Try it out and try to resist eating more than one slice.  I modified the recipe to decrease the sugar and omit the candied ginger (didn't have any at the time). 

Carrot Zucchini Bread
Adapted from "Eating Local: The Cookbook Inspired by America's Farmers)


  • 3 cups unbleached all purpose flour
  • 1 3/4 teaspoon ground ginger
  • 1 1/2 teaspoon ground cinnamon
  • 1 tsp baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 cups oil (canola is recommended, I've used olive oil)
  • 1 cup sugar (add more if you want it sweeter)
  • 2 teaspoons vanilla extract
  • 1 cup carrots, peeled and grated (large grater holes)
  • 1 cup zucchini, peeled and grated (large grater holes)
  1. Preheat oven to 325F. Coat two 8.5 x 4.5 x 2.75 inch loaf pans with nonstick spray.
  2. Sift together with flour, ginger, cinnamon, baking soda, and baking powder into a medium bowl. Stir in salt.
  3. In large bowl, whisk eggs until light and foamy. Add oil, sugar and vanilla, whisk until sugar dissolves. Whisk in carrots and zucchini.
  4. Add ingredients from step two into wet mixture all at once. Stir with wooden spoon until just blended. Divide the batter equally between the two pans.
  5. Bake until the breads are rise and are firm to touch and toothpick comes out clean. (About 1 hour) Let bread cool in pans on a rack for 10 min and then invert and finish cooling right side up on a rack.

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